Eat It and Weep Pasta E Fagioli
By
Sherry Peyton
@SherryPeyton
1
There are probably a million personal versions of this wonderful basic Italian soup. This is simply one of the best I've had with a depth of flavor that truly astounds.From Cook's Illustrated. If you like this recipe see others at my website: mybestcookbook.wordpress.com
Ingredients
- 4-5 slice
- panchetta or bacon, minced
- 1 medium
- onion, diced
- 1
- rib celery, diced
- 4 clove
- garlic, micro-planed
- 1 tsp
- dried oregano
- 1/2 tsp
- red pepper flakes
- 3
- anchovy fillets, rinsed and minced
- 28oz can(s)
- diced tomatoes
- 1
- parmesan cheese rind
- 2 15 oz can(s)
- cannellini beans, rinsed
- 3 1/2 c
- chicken stock
- 2 c
- water
- 1 c
- orzo, or other tiny pasta ( i used rings)
- 1/4 c
- fresh parsley, minced
- fresh parmesan for grating
- salt and pepper to taste
How to Make Eat It and Weep Pasta E Fagioli
- 1Place bacon or panchetta in soup pot and render. If there is more than a couple of tbsp of oil, pour off. Then cook the celery an onions for 5-7 minutes on medium until softened. (If usuing panchetta, you will need to add a tbsp of olive oil to fry in)
- 2Add garlic, oregano, pepper flakes, and anchovies, for about one minute, stirring. Add tomatoes, rind, and beans. Bring to a boil and then reduce and simmer for 10 minutes.
- 3Add chicken stock and water and bring back to boil. At this point you can turn it off and let it set until dinner time. (I like my soups to sit and blend)
- 4When nearly ready to eat, bring to boil and add the pasta. Let cook for about 10 minutes at low simmer. Add the parsley. Adjust for salt and pepper and add more stock or water to bring it to the consistency you like. (I like it fairly thick).
- 5Serve in bowls with freshly grated Parmesan on top.
About Eat It and Weep Pasta E Fagioli
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